Dill Pickle Pasta Salad Recipe

Introduction

Dill Pickle Pasta Salad is a refreshing and tangy twist on a classic pasta salad. With the zing of dill pickles and creamy dressing, it’s a perfect side dish for warm-weather gatherings or a simple weeknight meal. This recipe balances flavors and textures to delight your taste buds.

Ingredients

• 1 box (16 oz) rotini pasta
• 1/3 cup dill pickle juice (from the pickle jar)
• 2 cups chopped baby dill pickles
• 1 block (8 oz) Colby Jack cheese, cubed small
• 1 small white onion, finely chopped
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup dill pickle juice (from the pickle jar)
• 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Step 1: Cook the rotini pasta according to the package directions. Add about 1 teaspoon of salt to the boiling water before adding the pasta for enhanced flavor.
2. Step 2: Drain the cooked pasta and rinse it under cold water. Transfer the pasta to a mixing bowl and pour 1/3 cup of dill pickle juice over it. Stir to combine and let it sit while preparing the other ingredients.
3. Step 3: Chop the baby dill pickles and Colby Jack cheese into small cubes. Finely chop the white onion.
4. Step 4: Drain the pasta again to remove excess pickle juice. Return the pasta to the mixing bowl and add the chopped pickles, cheese, and onion. Stir well to combine.
5. Step 5: In a small bowl, whisk together the mayonnaise, sour cream, remaining 1/3 cup dill pickle juice, chopped dill, salt, and pepper. Pour the dressing over the pasta salad and toss to coat everything evenly.
6. Step 6: The salad can be served immediately, but it tastes best chilled. Cover the bowl and refrigerate for 1 to 2 hours before serving to let the flavors meld.

Tips & Variations

• For a sharper cheese flavor, try swapping Colby Jack with cheddar or pepper jack cheese.
• If you prefer a dairy-free option, substitute mayonnaise with a vegan mayo and skip the sour cream.
• Add chopped celery or red bell pepper for extra crunch and color.
• Use fresh dill whenever possible for the brightest flavor, but dried dill works well in a pinch.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Note that the dressing may thicken and lose some creaminess upon reheating or sitting overnight. Serve chilled or at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use any short pasta like penne, fusilli, or bow ties. Just ensure the pasta is cooked al dente to maintain texture in the salad.

How can I make this salad ahead of time?

You can prepare the salad and refrigerate it for a few hours before serving to enhance the flavors. However, avoid making it too far in advance as the dressing thickens and the texture may change.

Dill Pickle Pasta Salad Recipe

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★★★★★

4.5 from 55 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 8 servings 1x

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Description

This Dill Pickle Pasta Salad features rotini pasta tossed with tangy dill pickle juice, chopped baby dill pickles, creamy Colby Jack cheese, and a zesty dressing made from mayonnaise, sour cream, and fresh dill. It’s a refreshing and creamy salad perfect for summertime gatherings or as a unique side dish that combines the crispness of pickles with the heartiness of pasta.

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Ingredients

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Pasta and Vegetables

• 1 box (16 oz) rotini pasta
• 2 cups chopped baby dill pickles
• 1 small white onion (finely chopped)
• 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)

Cheese

• 1 block (8 oz) Colby Jack cheese (cubed small)

Dressing and Flavoring

• 1/3 cup dill pickle juice (from the pickle jar) – for pasta soaking
• 1/3 cup dill pickle juice (from the pickle jar) – for dressing
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions, usually about 8-10 minutes, until al dente.
2. Rinse and Soak Pasta: Drain the cooked pasta and rinse it under cold water to stop the cooking process and cool it down. Transfer the pasta to a mixing bowl and pour 1/3 cup dill pickle juice over it. Stir gently to coat the pasta and let it sit while preparing other ingredients.
3. Prepare the Veggies and Cheese: Chop the baby dill pickles and Colby Jack cheese into small cubes, and finely chop the white onion. Set aside.
4. Combine Pasta and Mix-ins: Drain the pasta again to remove excess pickle juice, then add the pickles, cheese, and chopped onion back into the bowl with the pasta. Stir gently to combine evenly.
5. Make the Dressing and Toss Salad: In a small bowl, whisk together the mayonnaise, sour cream, remaining 1/3 cup dill pickle juice, chopped dill, salt, and pepper until smooth. Pour the dressing over the pasta mixture and stir thoroughly to coat all ingredients.
6. Chill and Serve: The salad can be enjoyed immediately, but for best flavor, cover and refrigerate for 1-2 hours to allow the flavors to meld. Serve chilled for a refreshing taste.
7. Storage Tips: Best served within a few hours of preparation as the dressing thickens over time. Leftovers can be refrigerated but may be less creamy.

Notes

• Adding salt to the pasta boiling water enhances flavor.
• Use fresh dill for a bright herbal note or dried dill if fresh is unavailable.
• Chilling the salad helps the flavors to meld but avoid making it too far in advance to maintain creaminess.
• Mayonnaise and sour cream base can be substituted with dairy-free alternatives to suit dietary needs.
• Ensure pasta is well drained after soaking in pickle juice to avoid excess liquid in the salad.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: Dill Pickle Pasta Salad, Pasta Salad, Pickle Juice Salad, Rotini Pasta Salad, Creamy Pickle Salad, Summer Salad